P18A82 - Specialty U.S. Soy Database

Variety

P18A82 (2023)

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Quality Attributes

Intended Uses

Tofu, Miso, Soy Milk, Soy Sauce,,Miso

Hilum Colors

buff

Sizes

Large, Medium

G/100 Seeds

21.55

Maturity Groups

1.8,R1

Composition

11s/7s Ratio

2.484

Protein 13%

36.015

Oil 13%

18.685

Sucrose db

5.75

Raffinose db

0.85

Stachyose db

4.4

Lysine

6.695

Essential Amino Acids

14.615

11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.

P18A82 Samples (2023)

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Sample P18A82

202398010009MN

Quality Attributes

Intended Use

Tofu, Miso, Soy Milk, Soy Sauce

Type

non-GM

Hilum Color

white, yellow, clear

Size

Large

G/100 Seed

20.7

Protein 13%

34.61

Oil 13%

19.44

Composition

11s/7s Ratio

2.484

Protein 13%

34.61

Oil 13%

19.44

Sucrose db

6.3

Raffinose db

0.9

Stachyose db

4.6

Lysine

6.76%

Essential Amino Acids

14.75%

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Sample P18A82

202398048002MN

Quality Attributes

Intended Use

Tofu, Soy Milk

Type

non-GM

Hilum Color

buff

Size

Large

G/100 Seed

21.6

Protein 13%

36.52

Oil 13%

18.92

Composition

11s/7s Ratio

2.351

Protein 13%

36.52

Oil 13%

18.92

Sucrose db

5.2

Raffinose db

0.8

Stachyose db

4.2

Lysine

6.67%

Essential Amino Acids

14.48%

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Sample P18A82

202398080008MN

Quality Attributes

Intended Use

General Use

Type

non-GM

Hilum Color

white, yellow, clear

Size

Large

G/100 Seed

23.3

Protein 13%

37.42

Oil 13%

18.25

Composition

11s/7s Ratio

2.46

Protein 13%

37.42

Oil 13%

18.25

Sucrose db

5.5

Raffinose db

0.9

Stachyose db

4.5

Lysine

6.63%

Essential Amino Acids

14.52%

Expand Details

Sample P18A82

202398080018MN

Quality Attributes

Intended Use

Miso

Type

non-GM

Hilum Color

buff

Size

Medium

G/100 Seed

19.8

Protein 13%

37.39

Oil 13%

17.93

Composition

Protein 13%

37.39

Oil 13%

17.93

Sucrose db

5.7

Raffinose db

0.9

Stachyose db

4.6

Lysine

6.71%

Essential Amino Acids

14.56%